Name: Honey Cashew Chicken
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 2 tablespoons cornstarch; ½ teaspoon fresh ground black pepper; 2 tablespoons low-sodium soy sauce; 2 tablespoons sesame oil; 1 teaspoon rice vinegar; 3 skinless boneless chicken breasts (cut into 1-inch pieces); 1 tablespoon cornstarch; 1 ½ tablespoons rice vinegar; ¼ cup honey; 3 tablespoons low sodium soy sauce; 1 ½ tablespoons Sriracha sauce (more or less to taste); ½ cup water (or chicken broth); 2 tablespoons vegetable oil (divided); 2 cups broccoli florets; 1 large sweet onion (chopped); 1 red bell pepper (seeds and ribs removed, chopped or sliced); 3 medium cloves garlic (minced); ¼ teaspoon crushed red pepper flakes; 1 cup unsalted cashew nuts (toasted (see notes)); hot cooked rice (for serving); ¼ cup sliced green onions (for garnish); 1 tablespoon toasted sesame seeds (for garnish)

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Tender, flavorful Cashew Chicken and Vegetables

A skillet with Honey Cashew Chicken with red bell pepper, broccoli and onions garnished with sliced green onions and sesame seeds.

Homemade Honey Cashew Chicken is so much better than Chinese takeout!

We adore the sweet heat in this easy, quick cooking, satisfying cashew chicken recipe. Our Asian-American inspired stir-fry is loaded with tender chunks of chicken breast, crisp red bell pepper, onions, tender broccoli florets and plenty of roasted cashews.

This skillet meal is finished with a delicious sticky sauce creating a delicious flavor explosion. Start cooking the rice first because this stir-fry will be ready in under an hour!

Ingredients Overview:

For the marinade:

cornstarch used to seal the chicken and keep it tender
fresh ground black pepper
low-sodium soy sauce also used in the sauce
sesame oil for terrific flavor
rice vinegar for acidic flavor to balance the sweet sauce
boneless, skinless chicken breasts or chicken thighs

For the sauce:

cornstarch for thickening the sauce as it cooks
rice vinegar for a nice tangy bite
honey or brown sugar, both work very well
low-sodium soy sauce or regular soy sauce
Sriracha sauce or your favorite chili garlic sauce or hot sauce
water or chicken broth

For the stir-fry:

vegetable oil for sautéing
broccoli florets
sweet onion
red bell pepper
fresh garlic cloves minced
crushed red pepper flakes (optional)
unsalted cashew nuts

For serving:

cooked rice
sliced green onions
toasted sesame seeds

A bowl of Jasmine rice topped with Honey Cashew Chicken with red bell pepper, broccoli, onions and cashews. Garnished with sesame seeds and sliced green onions.

Overview: How to make Cashew Chicken

This simple recipe is divided into three easy steps. Once measured and prepped, this recipe comes together quickly.

Before you begin, start cooking the rice if planning to serve with the cashew chicken.

1. First make the marinade:

Cut the chicken breasts or thighs into one-inch pieces. In a large bowl combine cornstarch, pepper, soy sauce, sesame oil and rice vinegar. Add the chicken and toss to coat. Set aside to marinate.

This step can be done up to 4 hours in advance. For storage longer than 20 to 30 minutes be sure to cover and refrigerate the chicken until ready to cook.

2. Next combine the sauce ingredients:

Whisk the cornstarch, rive vinegar, honey, soy sauce, hot sauce and water together. Set aside.

3. Stir-fry the chicken and vegetables:

Drain the chicken in a colander or mesh sieve then spread the chicken pieces out on a paper towel lined plate. Blot dry with additional paper towels.

Heat vegetables oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry until lightly browned and cooked through. Remove to a plate and keep warm.

Add the remaining vegetable oil to the pan then add the vegetables. Stir-fry until all vegetables are crisp tender. Add the minced garlic and red pepper flakes and stir until fragrant.

Reduce the heat to medium-low.

4. Add the sauce and serve:

Finally, add the chicken back to the pan with the vegetables. Add the sauce mixture and cook, stirring constantly until thickened and the chicken and vegetables are coated.

Turn off the heat and add the cashews. Stir to coat. Check the seasoning and add salt if needed.

Serve immediately garnished with sliced green onions and toasted sesame seeds.

Serve over sticky Jasmine rice for a complete meal.

Hot cooked rice is perfect for soaking up the sweet and spicy sauce in this stir-fry classic. We don’t eat a lot of rice these days, but when we do it must be topped with a rainbow of vegetables and delicious protein.

Toasted cashews provide great textural balance and crunch, and the fresh sliced green onions complete the dish. Many Cashew Chicken recipes include brown sugar in the sauce. We’ve replaced the sugar with honey in this recipe but you can use equal amounts of brown sugar if desired.

Another Asian inspired dish sweetened with honey is our Easy Stir Fry Vegetables. It’s another easy and delicious recipe and perfect for a meatless-Monday meal or quick weeknight dinner.

Up close view of a bowl of Jasmine rice topped with Honey Cashew Chicken with red bell pepper, broccoli, onions and cashews. Garnished with sliced green onions and sprinkled with sesame seeds.

Chicken with cashew nuts is my go-to favorite when craving Asian inspired recipes.

Originally posted in 2012, this recipe has gone through some delicious updates and improvements over the years. This final version is a keeper and is on repeat in our house!

Cornstarch may seem like an odd marinade ingredient as it’s usually used to thickened sauces. In this recipe, it does both.The little bit of cornstarch forms a protective barrier that helps prevent the chicken from overcooking and drying out. Nobody likes tough, dried up chicken hidden under some delicious sauce.

This Chinese cooking method, called velveting, can be accomplished by tossing the meat or chicken in cornstarch, or added to the marinade for easy preparation.

Cashew Chicken was invented by a restaurant owner in Springfield, Missouri.

In 1963 chef David Leong created Cashew Chicken using deep fried chicken chunks sautéed in a simple sauce made with oyster sauce and soy sauce.

Thai restaurants often serve a similar dish made with thin sliced chicken, onions and cashews in a light brown sauce that’s not as sweet as the Chinese-America versions. If you’ve never tried Cashew Chicken, now’s a great time!

Thanks for PINNING!

Honey Cashew Chicken

Prep Time: 30

Cook Time: 20

Total Time: 50

Yield: people

Course: Main Course

Author: Tricia

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5 from 25 votes

You'll love the sweet heat of this Asian-American inspired stir-fry loaded with tender chunks of chicken, red bell pepper, onions & tender broccoli.